Hazelnut Free Ginger Mango Coconut Crumble
Warm, bubbling mango filling topped with a golden, coconut-scented crumble — this dessert is tropical comfort at its finest. Fresh ginger and lime juice brighten the fruit while Ceylon cinnamon adds a gentle, floral warmth that feels anything but ordinary. The crumble itself comes together with cassava flour and shredded coconut, giving you that irresistible crispy, clumpy topping without a single tree nut in sight. For anyone navigating nut allergies, crumbles and crisps can be a minefield — so many recipes lean on almond flour or mixed nut toppings — but every ingredient here is straightforwardly safe and easy to source. Coconut oil binds the crumble into satisfying, irregular chunks that bake up beautifully firm at the edges while the mango underneath turns jammy and thick. Let it rest for a few minutes before you dig in, and the filling sets just enough to scoop cleanly into bowls. Serve it as-is or alongside your favorite dairy-free ice cream for a dessert that genuinely tastes like a vacation.
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Learn more →Ingredients
4 servings
For the filling
- 4 large ripe mangoes (about 4 cups cubed), peeled and cut into ¾-inch cubes
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp fresh ginger, finely grated
- ½ tsp ceylon cinnamon
- 1 tbsp fresh lime juice
For the crumble
- ¾ cup cassava flour
- ½ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- 3 tbsp coconut oil, solid or semi-solid
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish with a small amount of coconut oil.
- 2
In a mixing bowl, toss the cubed mango with the maple syrup, arrowroot starch, grated ginger, Ceylon cinnamon, and lime juice until the mango is evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
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